Show Ki Hf I M TH HH K B BPi I K liPI 1 1 1 FR L. P H Wil 1 A Y-B-i k X Hf Wm p r- I 1 I iT- 1 1 f l 1 1 TB I I Pi HW I ilL B t J A Wi L V WWW HiHL Nt M-Si Hi iH Hi e wm Y g woman rr celebration Kings from the East walk in an parade to the market Photo courtesy the Swiss National Tourist Mexican chil- dren enjoying an exciting come showering down when the is courtesy the Mexican Na- Tourist Bottom right Elaborate Hl i M L M-E. H M W I m A Features Delicious Roast Goose A fat roast goose has long been the favorite choice for a traditional Christmas Filled with delectable fruit stuffing it becomes a sumptuous gourmet treat as GOOSE WITH STUFFING 1 Gooe recipe helow Sal 1 clove of arlic I chopped celery 1 clip chopped coarsely chopped I Preheat oven to degrees-goose will take approximately 3 hours to Fill goose with truss and sprinkle with salt and Place bird breast side up in shallow baking pan and bake I Baste Pour excess fat add the carrots and bay leaf all around the Cook one hour bast- ing looks like it is getting too cover with aluminum Con- roasting for one last remove coose to warm Drain fat from roast- ing add the cup of water and scrap- ing brown bits from sides and bottom of Strain to serve as Remove Makes 10 generous STUFFING I 1 heart ami I 3 butter 1 clove of garlic chopped finely finely 2 chopped cele- I cup finely chopped parsley V. chopped 1 cup dry vine o. lox pilled chopped 6 pilled and sliced Inlo 2 healen egg 2 Sail and pepper lo Trim off outer coating of remove veins from Thoroughly blend pieces of liver and gizzard in food processor or electric Heat butter in heavy add onions and cooking until Add liver Mix and add gar- bay thyme and Cook about 5 stirring all the Add remaining ingredients and using blend fill then proceed with goose Be inventive when planning the other dishes for your grand feast and make this a really memorable |